Green Extraction of Orange Peel Waste Reduces TNFα-Induced Vascular Inflammation and Endothelial Dysfunction

Orange peel waste (OPW) is known to contain an abundant amount of polyphenols compounds such as flavonoids, well-reported for their antioxidant and anti-inflammatory properties. While OPW is generally regarded as a food waste, the opportunity to extract bioactive compounds from these “wastes” arises...

Full description

Saved in:
Bibliographic Details
Published in:Antioxidants 2022-09, Vol.11 (9), p.1768
Main Authors: Leo, Chen Huei, Foo, Su Yi, Tan, Joseph Choon Wee, Tan, U-Xuan, Chua, Chee Kai, Ong, Eng Shi
Format: Article
Language:English
Subjects:
Acids
anti-inflammatory
Anti-inflammatory agents
antioxidant
Antioxidants
Bioactive compounds
Chemical properties
Citrus fruits
Endothelial cells
Flavonoids
Food wastes
Identification and classification
Inflammation
LC/MS
Liquid chromatography
Mass spectroscopy
orange peel waste
PHWE
Polyphenols
Solvents
Tumor necrosis factor-α
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Orange peel waste (OPW) is known to contain an abundant amount of polyphenols compounds such as flavonoids, well-reported for their antioxidant and anti-inflammatory properties. While OPW is generally regarded as a food waste, the opportunity to extract bioactive compounds from these “wastes” arises due to their abundance, allowing the investigation of their potential effects on endothelial cells. Hence, this study aims to use a green extraction method and pressurized hot water extraction (PHWE) to extract bioactive compounds from OPW. Liquid chromatography with UV detection (LC/UV) and liquid chromatography mass spectrometry (LC/MS) were subsequently used to identify the bioactive compounds present. Through the optimization of the extraction temperature for PHWE, our results demonstrated that extraction temperatures of 60 °C and 80 °C yield distinct bioactive compounds and resulted in better antioxidant capacity compared to other extraction temperatures or organic solvent extraction. Despite having similar antioxidant capacity, their effects on endothelial cells were distinct. Specifically, treatment of endothelial cells with 60 °C OPW extracts inhibited TNFα-induced vascular inflammation and endothelial dysfunction in vitro, suggesting that OPW possess vasoprotective effects likely mediated by anti-inflammatory effects.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox11091768